Asparagus & Tomato with Raspberry Balsamic Vinaigrette

So simple, you can hardly call this a recipe—but it’s absolutely delicious. Enjoy roasted asparagus and tomatoes topped with melted parmesan and drizzled with raspberry balsamic vinaigrette.

Product: King Valley Fine Foods Raspberry & Balsamic Dressing

Serves: 4
Effort: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Gluten-Free

Ingredients

• 3 bunches (about 500g) asparagus, trimmed

• 1 1/2 cups cherry tomatoes, halved

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1/2 cup parmesan, finely grated

• 1/3 cup raspberry balsamic vinaigrette 

• Fresh basil, for garnish

Instructions

1. Preheat your oven to 200c/ 180c fan..
2. Toss the asparagus and halved cherry tomatoes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
3. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until they begin to caramelise.
4. Remove from the oven and transfer the roasted vegetables to a serving plate.
5. Drizzle the raspberry balsamic vinaigrette over the warm asparagus and tomatoes. Adjust seasoning with a pinch of salt and pepper.
6. Sprinkle the finely grated parmesan on top while still hot, allowing it to melt slightly.
7. Garnish with fresh basil leaves and serve immediately.